Crispy Cactus Tacos

Back in January, a staggering 9 months ago, I was hosting “Chopped Challenge Thursdays” on my blog where I let friends and followers select 4 ingredients in which I would be cooking one dish with. In the last week of January I was given nopales, AKA cactus, as one of the ingredients.

I had never cooked with cactus and didn’t even know where to begin to find it. Luckily living in San Diego, we have many hispanic markets around the city that carry the ingredient. The first place I stopped had it in the jar, but not fresh.

Not knowing if I would find fresh cactus at my next location, I decided to go ahead and purchase the jar of cactus. Sure enough, the next location had tons of fresh cactus, so I went ahead and picked that up for my “Chopped Challenge” recipe that week.

Hi! Love using cactus for tacos. Question, I’ve never breaded with Rice Chex, would the strips stay crispy as they reach room temp if I wanted to bring them to a pot luck? I’m doing a taco bar and want a nice veggie option. Thanks!

[…] or sauce after making the stuffed squash, they both make great toppings for tacos, like on these Crispy Cactus Tacos, Vegetarian Avocado Tacos and Chipotle Honey Pulled Pork […]

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1 year ago

Hi, I'm Whitney! I’m a sports-loving, coffee-drinking, food blogger, the host of “ 29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on camera food and lifestyle expert, regularly featured on news stations across the country! On my blog, you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot! Learn More